By Central Tuber Crops Research Institute (CTCRI)
The extractable starch content of existing cassava
varieties is only 20 to 24%. Cassava varieties Sree
Athulya and Sree Apoorva have about 30%
extractable starch content.
Starch and sago are produced from cassava tubers.
While cassava starch has many applications like
textile sizing, adhesives for corrugated boxes, food
additives and cosmetics, sago is mostly consumed as
“Fasting food” in North India.
Product Design and Silent Features
Maturity: 10 months; Yield: 35 to 40 tonnes/ha
High extractable starch: 30 to 34 %
Suitable for starch and sago production
Current Market status/Novelty
In the cassava industrial belt of Tamil Nadu, the
cassava tubers are priced based on their starch
consent. These varieties have about 25% higher
starch, therefore will fetch 20 to 25% higher price
than existing varieties.
Varieties already released
Available for licensing to seed producers and
Efforts are on to add few valuable attributes to
these varieties like cassava mosaic disease
resistance and high protein leaves for animal feed.
Contact us about this Technology
Stretch Marks Cream
Stretch marks (SM) or Striae distensae are linear scars in the dermis which arise from rapid stretching of the skin over weakened connective tissue. SM result from rapid expansi
Hydrogel for osteoarthritis
Hyaluronic acid (HA) is a major component of synovial fluid and cartilage. HA is responsible for theviscoelasticproperties(shock absorbingandlubricating abilities) of synovialfl